Tag Archives: recipe

Summer Cauliflower “Couscous” Salad

The mom’s group in our area is very active, and so large that it’s subdivided into groups based on the children’s ages. I’m a “Llama Mama” and this year, it was the Llama Mama’s turn to host the annual pot-luck family picnic. I volunteered and also took a side salad. Now, a typical picnic side salad dish might involve leafy greens or cold pasta and chopped veggies plus some form of cheese and dressing. Given that we’re gluten- and dairy-free and I know at least a couple of the moms in the group are vegan, I wanted to avoid those “normal” options.

As I planned for the day, I was chatting with a college friend. Feeling somewhat nostalgic, I reflected on the things she often made when we were roommates–Matza Ball Soup, latkes, bagels with cream cheese and lox (OK, no, she didn’t make that one from scratch). Now, couscous isn’t a “traditional” Jewish food (it originates from Northern Africa) but it’s commonly enjoyed in Jewish communities and I can remember having cold, crisp couscous salad in the spring and summer or hot couscous with toppings in the fall and winter. This rendition of a cold couscous salad pays homage to those while being vegan- and paleo-friendly. We hope you like it and choose to serve it at your next picnic or barbecue!

Continue reading

Almond Butter Curried Chicken

True story: When I met Brent back in 2010, I was living on salads, cereal, spaghetti and (store-bought frozen) meatballs. Every so often I would get the urge to make something that was relatively fancy or sophisticated. One go-to was a peanut butter curry. I would heat and stir peanut butter, milk, and curry powder in a sauce pan until melted and fully blended. Then, I would add some extra salt, pepper, garlic and/or red pepper flakes for extra heat. I typically cooked the chicken separately and simply slathered on the sauce just before serving.

Reflecting back on that, I have to laugh. I had no idea dairy was the cause of all my sinus issues and I never even thought to look at the peanut butter ingredients on the label; I just purchased whichever brand was cheapest! I’ve come a long way, but sometimes, I still crave that peanut butter curry. Even though we are not strict about legumes, I usually don’t buy peanut butter. So, when I planned this recipe, I decided to use almond butter. I made a few other enhancements, too, including using the tagine so it could all cook together and make the chicken super tender. I hope you enjoy it as much as Brent, Otto, and I did! (Yes, our nearly 11-month-old had some and loved it!)

Continue reading

Spring Pea and Prosciutto Soup

The past few weeks, the weather here in Washington, D.C., has been oscillating between wintery chills and summer-like warmth. Seriously, a 30-degree swing in temperature from one day to the next is crazy. The cold days leave me wanting stew and steamy roasts and the hot days have me wanting salads and fruit.

A couple of weekends ago, we were having a warm day but I was craving soup. After a bit of research, Brent and I came up with this recipe. Now, you could easily do it in a pot over the stove; but we actually cooked it in our Instant Pot. When finished, I was pleasantly surprised that this tasted a lot like split pea soup but was much lighter. I hope you enjoy as much as our whole family did!

Continue reading

Gluten-free Granola for Breastfeeding Moms

Breastfeeding can be a challenging experience at any stage. If you’re also a working mom, pumping adds another layer of (possible) complications. Some weeks, my supply seems just fine. Other weeks, I feel like I just can’t pump enough breastmilk and I worry my dwindling freezer stash will run out before Otto is ready to completely wean. Sure, we’re introducing solid foods (we started doing that two months ago, when Otto turned 6 months old). But, he’s still unsure. So his primary source of nutrition is, and will likely remain for some time, my breastmilk.

We crafted this granola recipe during one of those weeks I was feeling insecure about my milk supply, and it seemed to help! It’s specially designed with ingredients that help breastmilk production—nuts, chia seeds, and flaxseed—and uses only minimal added sugar (maple syrup) along with cinnamon (known to help regulate blood sugar) in the hopes of preventing that sugar high and crash that can happen after eating super sweet snacks.

Even if you’re not breastfeeding, this gluten-free granola is a quick and easy way to satisfy that craving you might have for a crunchy topping to your non-dairy yogurt (or regular yogurt, if you tolerate dairy well). We hope you enjoy it!

Continue reading

Cuban-Style Chicken and Rice

We recently found Via Emilia Organic Riced Cauliflower at our local Costco and I am in love with it! Not only does it save me a ton of time, it also saves me a ton of mess and waste. I’m also smitten with a Cuban spice blend that we found at our local grocery store. I’ve been sprinkling it on eggs for breakfast at least a few times a week. One day for lunch, I blended these two new favorites (see our Instagram post) and the recipe started to take form.

Whether you’re looking for a Whole30 or 21DSD compliant meal or just a super tasty dinner without a lot of fuss, this is it! Plus, it can be thrown together in less than 30 minutes, so it’s perfect for a quick weeknight meal. You can spice it up with your favorite hot sauce or salsa (Brent’s go-to condiments) or eat it as is.

Continue reading

1 2 33
%d bloggers like this: